Gaio I.,Federal University Fronteira Sul |
Saggiorato A.G.,URI Integrated Regional University Brazil |
Treichel H.,Federal University Fronteira Sul |
Cichoski A.J.,Federal University of Santa Maria |
And 6 more authors.
Journal fur Verbraucherschutz und Lebensmittelsicherheit
This study aimed to evaluate the antibacterial activity of basil essential oil in vitro and in Italian-type sausage. This is justified by the relevance of obtaining safe products, with emphasis on the use of natural additives. The basil essential oil presented antibacterial activity in all tested bacteria, except for Pseudomonas aeruginosa. For all other Gram-positive and Gram-negative bacteria, the minimal inhibitory concentration varied from 0.25 to 1.00 mg g−1. Concentrations of essential oil higher than 0.75 mg g−1 led to a flavour that was extremely different from the standard without oil. The essential oil showed a positive influence on reducing the count of Staphylococcus aureus until the 14th day of storage and there was no influence on fermentative lactic and Micrococcaceae bacteria. © 2015, Bundesamt für Verbraucherschutz und Lebensmittelsicherheit (BVL). Source